Red Potatoes - Roasted with Rosemary & Garlic

By á-47

Ingredients

• 8 red-skinned potatoes, about 2" long, unpeeled, scrubbed
• 1 Tbsp. fresh rosemary, chopped (1 tea. crumbled dried)
• 1 Tbsp olive oil
• 1 tea. salt
• pepper to taste
• 2 large cloves garlic, coarsely chopped

Preparation

Step 1

Preheat oven to 450 degrees.

Cut potatoes in quarters. Place them in a bowl and add 1 1/2 tea. fresh rosemary or 1/2 tea. dried. Pour 2 1/2 tea. olive oil over them. Toss them until they are well coated and the rosemary is well distributed. Place them in a single layer on a heavy baking sheet and sprinkler them with salt and pepper.

Roast for 15 minutes, turning every 5 minutes.

In a small bowl, mix garlic with remaining 1/2 tea. oil. Add it to the potatoes and continue roasting for 10-15 minutes, or until the potatoes are crisp and browned and easily pierced with a fork.

Transfer to a serving dish, season with more fresh peppr and remaining 1 1/2 tea. fresh rosemary or 1/2 tea. dried.